Savory Lower-Carb Butternut Squash Muffins

I wanted a quick bread that I could actually eat while on a low-carb diet. They are so moist! The rosemary and brown sugar makes them savory and sweet. My husband and I eat them for dinner and breakfast.

Original recipe makes 24 serving

Ingredients

2 eggs
1 cup all-purpose flour
3/4 cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
3/4 cup olive oil
1 teaspoon baking soda
1/2 teaspoon salt
3 cups pureed cooked butternut squash
1 cup old-fashioned oats
1 tablespoon chopped fresh rosemary

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
  2. Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition

Calories: 108 kcal
Carbohydrates: 8.9 g
Cholesterol: 18 mg
Fat: 7.5 g
Fiber: 0.8 g
Protein: 1.7 g
Sodium: 111 mg

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